Start with three bottles of ale with a cute label – 2 to go in the stew and 1 to drink with the stew!
I saw this at the grocery store and had to buy it. I think I’m developing an addition to beer with cute labels, which if you add that to the whole wine with cute labels thing, could quite possibly become a problem.
PrintWasatch Evolution Ale Beef Stew
Ingredients
Scale
- 3 or 4 lbs of beef, cut in cubes
- 3 T plus 2 C of all purpose flour
- salt to taste
- pepper from the mill
- 3 T vegetable oil
- 2 bottles of ale
- 2 large onions, sliced
- 1/2 lb mushrooms, sliced
- 3 large carrots, cut into sticks
- 1/2 C green onion, diced – green part only
- 1/2 t baking soda
- 4 1/2 T cold butter, cut into small pieces
- 3/4 C buttermilk
- 1 egg
Instructions
- In a large bowl, toss beef with 3 T flour, 1 t salt and a few grinds from the pepper mill
- Brown the meat on all sides in vegetable oil in a large dutch oven, move meat to a large bowl
- Add one bottle of ale to the pot and scrap up the brown crunchies from the bottom
- Pour the beer and crunchies over the meat
- Add a little more oil to the pan and saute the onions and mushrooms until soft
- Add the beef, beer, carrots and the remaining bottle of ale
- Cover, turn the heat to simmer and let it cook for about 3 hours, stirring occasionally
- About 40 minutes before serving, make the dumplings
- In a large bowl, mix 2 cups of flour, green onions, 1/2 t salt and baking soda
- Work cold butter into the flour mixture until the butter is pea sized with a pastry blender
- In another bowl, whisk buttermilk and egg
- Gently fold milk mixture into the flour mixture until a shaggy dough forms, adding a little more buttermilk if necessary
- Form dough into 12 equal balls and drop on top of the hot stew
- Cover and cook on low heat until the dumplings cook through, about 20 minutes
- Let the stew sit off the heat for another 15 minutes so it can thicken up a bit
It was bitter when I first tasted it, but after about 2 1/2 hours of simmering, the beer mellowed and the beef flavor intensified.
serve with a cold bottle of ale
xxoo,
RMW
adapted from Sunset Magazine
Stew is one of the things that my husband does much better than me. I don’t think that he has ever used ale, but I will suggest it next time he make stew. Yours sure looks good.
I get hungry when I read and see this. In Belgium they use a lot of beer in stews. Over here some people do it to.
Have a nice week
sounds oh so yummy and ale with it ~ a dream ^_^
LOL as SOON as I saw your title I thought “Yea, drink and cook! ”
🙂
this looks pretty good! It most certainly looks better than what I am going to have for dinner shortly. ( leftovers 🙁
my mom loves dumplings …I am going to bookmark this one to make down the line 🙂
Can’t believe it. I just ate and now I am hungry for stew. Gee thanks.
Love that label. I don’t drink but I would collect those bottles in a minute.
I made beef stew with ale a couple of months ago. We loved it. I most certainly would have loved it more with these dumplings. This looks fantastic.
Your stew looks nice but I don’t eat meat
so there must be another way.. I also like
to see different beer bottles.. went to
lunch with my son a few months ago and
he ordered a bottle of “Arrogant Bastard”
really, that was the name and the bottle
is now standing with a vine in it in my
kitchen…lol
Good post
Sandy
If it weren’t for the meat, it would be perfect! 🙂
Yum, yum! I will have to try this very soon, as we are heading into autumn and winter weather here in New Zealand.
That looks good enough to eat! I made a beef roast in the crock pot today. I’m staying with the grandchildren at my son’s house. You know I’m not much of a cook, but I was pleasantly surprised that even the picky eaters had seconds. Was wondering what all that flour was for in your recipe – yummy dumplings!
Those veggies have my mouth watering. And I’m a sucker for anything with a cute label! 🙂
🙂 You make it look sooo easy, Ms. R.M. ~~ I think I could make it, including those yummy looking dumplings.
The labels on that Wasatch Brew Pub Ale are neat. Actually most brew pubs have nice labels, generally a bit up from the run of the mill commercial beers.
I will save this in my “Recipe” files/favorites under “Blog Friend’s Recipes.”
..
I am forwarding this recipe to my son and my nephew. Both of them love to cook with beer, ale, stout – so this will be fun for them.
As always, a great post!
Wooo! Drooling;) Looks yummy! I need to try this one ;)The labels are way so cool!
Hugs,
Scudds
The stew looks delicious and the labels are awesome!!
Nice pictures, I love those beer labels so interesting, that food is very rich!
Very nice and tender portrait. My stomach can not take it hot!
Just had dinner over here in Spain (it’s almost midnight local time) but now got hunger pangs just looking at the pics! MMMM!
I love the idea of making drop biscuits for the top of the stew. I don’t usually start out with beer in my stew, but, as I reheat it, I generally add 1/4 bottle of beer so it won’t get watered down.
I love a hearty beef stew and yours looks yummy!
Wow…that looks incredibly delicious! I really like the buttermilk dumplings.
I love fun labels on wine. Or beer. Looking forward to trying this recipe. Thanks for the imaginative “W”
post.
oh, does that look delicious! My mom used to make matzoh balls, and that’s what the dumplings remind me of. I don’t drink beer, but I understand the addition to labels! {:-D
That looks so good – the ale must give it wonderful flavour.
I’ve been catching up on your recent posts – read with interest the things that frighten you – we certainly share most of your list.
Re traveling alone – I don’t mind it at all and do it a lot. I like to have a good balance between a plan and winging it – it’s good to have a plan on which to fall back!
I could eat soups (and stews) eight days a week! I especially like the addition of dumplings to this recipe. Nice touch!
Your food pictures are awesome. Will be right over.
This sounds like a Wonderful dish…
I Will have to give it a go…
Great post for the letter W…
A+